Recipe: Tasty Chicken enchilada pasta casserole

Chicken enchilada pasta casserole. Stir in cream of chicken soup, pinto beans, corn, and green chile peppers. These flavors go perfect with pasta in this skillet cheesy chicken enchilada pasta. All cooked in one skillet or big pot, it's the perfect weeknight family dinner for everyone to enjoy.

Add extra oil if the skillet if needed. In large colander, rinse and drain uncooked pasta. Heat to boiling over high heat; reduce heat. You can cook Chicken enchilada pasta casserole using 19 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken enchilada pasta casserole

1. Prepare 2 tbsp of olive oil.
2. You need 4 of cooked chicken breasts, cubed.
3. It's 1 bunch of diced green onions.
4. It's 2 clove of garlic, minced.
5. Prepare 1 of red pepper, diced.
6. Prepare 4 oz of can diced green chiles.
7. Prepare 2 tsp of chili powder.
8. You need 1 tsp of ground cumin.
9. It's 2 can of 10 ounce enchilada sauce.
10. It's 15 oz of can of black beans.
11. You need 2 cup of shredded cheese.
12. You need 1 cup of sour cream.
13. It's 1 lb of Penne pasta.
14. Prepare of Optional Toppings.
15. You need 1 of avocado.
16. You need 1 of green onions.
17. You need 1 of black olives.
18. It's 1 of tomatoes.
19. Prepare 1 of sour cream.

In a large skillet over medium heat, heat oil. Cook the hamburger in a large skillet over medium heat until browned. Stir in enchilada sauce and chicken broth and bring to a boil. Then stir in the noodles and bring the heat to low.

Chicken enchilada pasta casserole instructions

1. Cook pasta according to the package directions. Drain and set aside..
2. In a large skillet, heat olive oil and cook chicken. Set aside to cool and cube. Add garlic, onion and red pepper to skillet and cook until tender..
3. Add cubed chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through..
4. Add the pasta to the sauce. Stir in cheese until melted and sour cream right before serving. Add toppings and serve..

In a large skillet over high heat, combine the Ro-tel tomatoes with green chilis, the red enchilada sauce, the pasta, and the chicken stock (or broth or water -- you'll get the most flavor from chicken stock). As soon as it start to boil, lower the temperature to medium and add in the black beans, corn, bell peppers. With this enchilada pasta casserole, I can bypass the tedious work of rolling enchiladas, without sacrificing my craving for enchiladas. It's like a deconstructed enchilada in a casserole where all of the beef, cheese, and sauce is freely flowing throughout a casserole dish, weaved in between egg noodles for a little pasta flair. Be sure to add this chicken enchilada pasta bake to your weekly dinner plan!